Makes

Preparation

5min

Skill level

Easy
By
Average: 2.8 (24 votes)
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Ingredients

  • 2 kg chicken pieces

Marinade

  • 750 ml white vinegar
  • 125 ml water
  • 5 garlic cloves, crushed
  • 1 onion, sliced
  • 2 tbsp black peppercorns

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

Makes 1 litre

Combine the vinegar, water, garlic, onion and black peppercorns in a large bowl. Reserve ¼ cup for basting chicken during cooking.

Add the chicken pieces to remaining marinade, cover and refrigerate for 2 hours before barbecuing.

 

Photography by Brett Stevens.